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Mili Takashima

the no-peanut, peanut butter cookie

Same delightful crisp-edge, chewy-center cookie texture as the classic, replacing the peanut butter with any smooth seed or alternative-nut butter you wish. This recipe also shares switch-outs for making this recipe vegan and/or gluten free.
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Servings: 24
Ingredients Method

Ingredients
  

cookie recipe
  • 1 cup salted butter vegan sub: switch-out for 3/4 cup vegan butter
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs vegan sub: switch-out for egg replacer. I tend to use Bob's Red Mill brand.
  • 3/4 cup any smooth seed or nut butter nut-free: sunflower seed butter peanut butter subs: almond or cashew
  • 2 cups all purpose flour gluten free: switch-out with 1:1 ratio gluten free all purpose flour
cookie-coating
  • 1/4 cup granulated or crystalized sugar

Method
 

Cookie Dough
  1. In a bowl, cream slightly-softened butter. Combine sugars and vanilla extract. Add baking soda, baking powder, salt. Cream in the eggs until totally combined. If necessary, scrape the bowl to incorporate everything.
  2. Add flour and a smooth seed or nut-butter of your choice. Mix until smooth and totally combined.
  3. Refrigerate the dough for about an hour before preparing balls to bake into cookies.
  4. Roll cookie dough into balls and coat in sugar. You can refrigerate these up until you're ready to bake, (for up to a few days) or freeze the prepared dough for up to a month.
Baking Cookies
  1. Preheat your oven to 350 degrees F (176 C). On a cookie sheet, keep balls as is, or 'fork-down' the balls in a criss-cross pattern. Bake for 9-11 minutes, depending on your oven and how chewy or crisp you prefer the center of your cookie.
  2. While they are hot from the oven, dust or sprinkle a little more sugar so it stocks to the top. Let the cookies cool on the hot pan for a couple of minutes before transferring.